Grilled beef tomatoes with chilli, garlic and ginger from Ottolenghi Simple (page 68) by Yotam Ottolenghi

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Notes about this recipe

  • averythingcooks on August 26, 2024

    I used 3 beautifully ripe, roughly 4 oz premio tomatoes for 2 of us (2 or 3 thick slices from each), added the mustard seeds to the hot oil (good idea from eliza) & used basil to garnish. We layered the cooked tomatoes over some crispy air fryer pork cutlets & the consensus was "next time make more tomatoes"!

  • eliza on August 12, 2024

    I used some large tomatoes from the garden for this. Made my oil in the morning so I could make it quickly for lunch. My grill is very hot so next time I would move them a bit further away and pull out earlier. I also would add mustard seeds to the hot oil instead of toasting. Very nice.

  • suzhecker on March 07, 2022

    I love tomatoes and have made many recipes to highlight them. This is one of my favorites.

  • Ganga108 on December 05, 2021

    Absolutely delicious! The key is to get the oil full of flavour, and to use the most flavoursome tomatoes. Also the 10 mins resting time is important to allow the tomatoes to absorb flavours. We have roasted them too, and this intensifies the flavours.

  • CallmeIshbel on October 26, 2018

    no beefsteak tomatoes, so used large truss, too much work for not enough flavour, maybe slow roasting would have made a difference

  • saarwouters on October 14, 2018

    This was absolutely delicious! I used regular tomatoes and white mustard seed. We ate them slightly cooled off, which was great.

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